Sfogliatella riccia e frolla
Sfogliatella is the most iconic pastry of Neapolitan confectionery, a Baroque creation that embodies the elegance and richness of Campania's culinary tradition. Made with crispy puff pastry and a filling of creamy ricotta, semolina and candied fruits, it represents the perfect balance between a crispy exterior and soft filling. A symbol of Naples around the world, it is ideal for special breakfasts and festive occasions.
Preparation
- 1
Prepare the filling by sieving the ricotta into a bowl, then add the sugar, semolina, chopped candied fruits, chocolate chips and a pinch of cinnamon. Mix well until you obtain a smooth and compact cream.
- 2
Roll out the pasta sfoglia on a lightly floured surface and cut it into rectangles of approximately 10x15 centimeters.
- 3
Distribute a tablespoon of filling in the center of each rectangle, then roll the pastry onto itself to form an elongated shape, sealing the edges.
- 4
Gently fold each roll to give it the characteristic curved shape of sfogliatella, pressing lightly on the edges to secure them.
- 5
Arrange the sfogliatelle on a baking tray lined with parchment paper, then brush the surface with beaten egg to obtain uniform browning.
- 6
Bake in a preheated oven at 180°C for about 25 minutes, until the pastry becomes crispy and golden.
- 7
Remove from the oven and let cool for a few minutes, then dust generously with powdered sugar.
Chef's Tips
Sfogliatella stays crispier if consumed the same day. You can prepare the filling in advance and store it in the refrigerator, then assemble and bake when ready.